Recipe: Corn and Salmon Chowder

INGREDIENTS

• 4 strips of bacon, diced (optional)
• ½ sweet onion, diced
• 2 stalks celery, diced
• 1 bulb fennel, diced and fronds reserved
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 2 pounds Yukon gold potatoes, cubed
• 4 cups chicken or seafood stock
• 1 cup cream or unsweetened coconut cream
• 1 pound skinless salmon, cut into 1-inch pieces
• 2 cups frozen corn kernels
• 1 tablespoon corn starch
• Salt and pepper, to taste
• Crystal hot sauce, to taste
• ¼ cup chopped parsley

INSTRUCTIONS

1. Heat a large pot over medium heat and add the bacon, cooking until it is rendered and crispy.
2. Add the onion, celery, and fennel. Cook for about three minutes before adding the garlic, thyme, bay leaf, potatoes, and stock.
3. Bring to a boil, cover, and reduce the heat to a simmer for about 15 minutes until tender.
4. Ladle about two cups of the potatoes and broth into a blender, add the cream, and blend until smooth. Set aside.
5. Add the salmon and stir, cooking for 2-3 minutes or until flaky.
6. Add in the corn, the pureed potato mixture, and stir.
7. Mix cornstarch with a tablespoon or two of water to make a slurry and add to the chowder, stirring until thickened.
8. Season with salt, pepper, hot sauce, and serve topped with a generous sprinkle of parsley.